I make hummus all of the time since we love it, especially my sons. So I decided to mix it up a bit and swap out the chickpeas for cannellini beans, and I'm happy I did. I created White Bean Dip with Rosemary, and it's so delicious that this is my husband's new favorite dip. I infused extra virgin olive oil with chopped fresh rosemary with the help of my microwave, and my food processor did the rest. I combined the beans, oil, lemon juice, garlic, and a little salt and pepper and processed until smooth. The result is a silky, creamy, flavorful dip that is as healthy as it is delicious.
Ingredients for White Bean Dip with Rosemary:
2-15.5 ounce cans cannellini beans, rinsed and drained, reserve some of the liquid
3 tablespoons reserved bean liquid
1 tablespoon chopped fresh rosemary
4 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
4 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Garnish with extra virgin olive oil and lemon zest.
Serve with pita chips and vegetables.
Time-Saving Tip: Prepare the dip earlier in the day and garnish before serving.
Let's see what we need.
We're ready to cook.
Place the chopped rosemary in a small bowl and add the oil. Microwave for 1 minute and let rest for 30 minutes and then strain; set aside.
Add the beans, rosemary oil, garlic, lemon juice, pepper, salt, and reserved bean liquid to a food processor. Process until smooth and add up to 1 additional tablespoon of reserved bean liquid if you prefer the dip to be thinner.
It's ready! White Bean Dip with Rosemary is so delicious and the perfect make-ahead appetizer for entertaining. The rosemary oil gives the perfect amount of flavor to the beans. This dip is a new favorite around here.
Enjoy!
Ingredients for White Bean Dip with Rosemary:
2-15.5 ounce cans cannellini beans, rinsed and drained, reserve some of the liquid
3 tablespoons reserved bean liquid
1 tablespoon chopped fresh rosemary
4 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
4 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Garnish with extra virgin olive oil and lemon zest.
Serve with pita chips and vegetables.
Place the chopped rosemary in a small bowl and add the oil. Microwave for 1 minute and let rest for 30 minutes and then strain; set aside.
Add the beans, rosemary oil, garlic, lemon juice, pepper, salt, and reserved bean liquid to a food processor. Process until smooth and add up to 1 additional tablespoon of reserved bean liquid if you prefer the dip to be thinner.
Time-Saving Tip: Prepare the dip earlier in the day and garnish before serving.